WO2019182123A1 - Préparation liquide contenant une transglutaminase - Google Patents

Préparation liquide contenant une transglutaminase Download PDF

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Publication number
WO2019182123A1
WO2019182123A1 PCT/JP2019/012142 JP2019012142W WO2019182123A1 WO 2019182123 A1 WO2019182123 A1 WO 2019182123A1 JP 2019012142 W JP2019012142 W JP 2019012142W WO 2019182123 A1 WO2019182123 A1 WO 2019182123A1
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Prior art keywords
transglutaminase
liquid preparation
glycine
acid salt
glutamate
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PCT/JP2019/012142
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English (en)
Japanese (ja)
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琢哉 大平
典子 横山
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味の素株式会社
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Priority to EP19771166.6A priority Critical patent/EP3770254A4/fr
Priority to JP2020507936A priority patent/JP7501357B2/ja
Publication of WO2019182123A1 publication Critical patent/WO2019182123A1/fr
Priority to JP2023186015A priority patent/JP2024012430A/ja

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/10—Transferases (2.)
    • C12N9/1025—Acyltransferases (2.3)
    • C12N9/104—Aminoacyltransferases (2.3.2)
    • C12N9/1044—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII

Definitions

  • the present invention relates to a liquid preparation containing transglutaminase, and more particularly, to a liquid preparation having improved stability of transglutaminase.
  • Transglutaminase is an enzyme that catalyzes protein cross-linking by condensing the amino group of a glutamine residue in a protein with a primary amine and transferring a substituent on the amine to a glutamine residue. It is widely used in processing and the like. From the viewpoint of enzyme stability, a preparation containing transglutaminase is provided as a solid preparation such as powder or granule. However, when transglutaminase is allowed to act on a substrate, it is often dissolved in an appropriate solvent and used as a liquid preparation. In conventional solid preparations, it is necessary to dissolve in a solvent when used. In addition, there is a problem that microbial contamination may occur when dissolved in a solvent.
  • the liquid preparation containing transglutaminase contains 25% to 100% by weight of polyol and contains transglutaminase in a polyol-water suspension having a pH value in the range of 4.4 to 5.1.
  • a preparation in which transglutaminase is dissolved together with a water activity adjusting agent, a redox potential control agent, a preservative, and a pH adjusting agent.
  • it is necessary to control the pH of the polyol-water suspension within a very narrow range of 4.4 to 5.1.
  • the preparation described in Patent Document 2 requires the incorporation of a considerable type of stabilizer in order to stabilize the transglutaminase, which may be a limitation when the enzyme preparation is used.
  • Patent Documents 3 and 4 sugar, sugar alcohol or amino acid is used as a stabilizer in a freeze-dried preparation of transglutaminase.
  • the techniques described in Patent Documents 3 and 4 relate to a freeze-dried preparation of transglutaminase, which is a blood coagulation factor XIII, and are not intended to stabilize a liquid preparation of transglutaminase used in the food field. Absent.
  • an object of the present invention is to provide a liquid preparation containing transglutaminase, which improves the stability of transglutaminase and is easy to use in the food field.
  • the present inventors have selected 1 from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt as a liquid preparation containing transglutaminase. It has been found that the stability of transglutaminase in a liquid preparation is improved by containing a seed or two or more kinds at a concentration of 2 wt% or more or 5 wt% or more in the total content thereof. It came to be completed.
  • the present invention relates to the following.
  • the transglutaminase is a microorganism-derived transglutaminase.
  • [3] The total content of one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt is 10% by weight or more, [1] or [2 ] The liquid formulation as described in.
  • a liquid preparation comprising transglutaminase added to a solvent and dissolved together with one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt
  • a liquid preparation wherein the total content of one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt is 5% by weight or more Manufacturing method.
  • the transglutaminase is a microorganism-derived transglutaminase.
  • the total content of one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt is 10% by weight or more, [8] or [9 ] The manufacturing method of description.
  • the production method according to any of [8] to [12] comprising adjusting the pH of the liquid preparation to 4 to 7.
  • a liquid preparation comprising transglutaminase added to a solvent and dissolved together with one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt
  • a liquid preparation, wherein the total content of one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt is 2% by weight or more Manufacturing method.
  • transglutaminase is a microorganism-derived transglutaminase.
  • the total content of one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt is 10% by weight or more. [15 ] Or the stabilization method according to [16].
  • transglutaminase One or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate, and organic acid salt in a liquid preparation containing transglutaminase, the total content of which is 2
  • a method for stabilizing transglutaminase in a liquid preparation comprising containing the composition so as to be at least wt%.
  • a food to which the liquid preparation according to any one of [1] to [6] is added.
  • a food to which the liquid preparation according to [7] is added.
  • a liquid preparation of transglutaminase with improved stability of transglutaminase can be provided.
  • the liquid preparation of the present invention does not need to dissolve transglutaminase in a solvent at the time of use, is excellent in convenience, and is less likely to cause microbial contamination. It is also suitable for use in the food field.
  • Test Example 1 it is a figure showing the residual rate of transglutaminase activity of each liquid formulation of Examples 1 to 5 and Comparative Example 1.
  • Test Example 2 (1) it is a diagram showing the residual rate of transglutaminase activity of each liquid formulation of Examples 1-1 to 1-3 and Comparative Example 2.
  • Test Example 2 (2) it is a diagram showing the residual rate of transglutaminase activity of each liquid formulation of Examples 2-1 to 2-4 and Comparative Example 3.
  • Test Example 2 (3) it is a diagram showing the residual rate of transglutaminase activity of each liquid formulation of Examples 3-1 to 3-3 and Comparative Example 4.
  • FIG. 1 it is a figure showing the residual rate of transglutaminase activity of each liquid formulation of Examples 1 to 5 and Comparative Example 1.
  • Test Example 2 (1) it is a diagram showing the residual rate of transglutaminase activity of each liquid formulation of Examples 1-1 to 1-3 and Comparative Example 2.
  • Test Example 2 (2) it is a diagram showing the residual rate of transglutaminas
  • Test Example 2 it is a diagram showing the residual rate of transglutaminase activity of each liquid formulation of Examples 4-1 to 4-4 and Comparative Example 5.
  • Experiment 3 it is a figure which shows the relationship between pH of a liquid formulation, and transglutaminase activity about a glycine addition group and a glycine non-addition group.
  • Test Example 4 it is a figure showing the residual rate of transglutaminase activity of each liquid formulation of Example 6 and Comparative Examples 6-1 and 6-2.
  • Test Example 4 it is a figure showing the residual rate of transglutaminase activity of each liquid formulation of Example 7 and Comparative Examples 7-1 and 7-2.
  • Test Example 4 it is a figure showing the residual rate of transglutaminase activity of each liquid formulation of Example 8 and Comparative Examples 8-1 and 8-2.
  • the present invention provides a liquid preparation containing transglutaminase and having improved stability of transglutaminase (hereinafter also referred to as “the preparation of the present invention”).
  • the preparation of the present invention contains one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt together with transglutaminase at a concentration of 5% by weight or more. .
  • the preparation of the present invention contains 2 or more of one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt together with transglutaminase. Contained at a concentration of at least%.
  • Transglutaminase protein-glutamine ⁇ -glutamyltransferase
  • Transglutaminase is a reaction in which an amino group of a glutamine residue in a protein is condensed with a primary amine, and a substituent on the amine is transferred to a glutamine residue to generate ammonia.
  • the amino group of a lysine residue in a protein is usually used as a primary amine and acts as a cross-linking enzyme. Therefore, transglutaminase is preferably used in the modification and processing of meat such as fish meat and livestock meat.
  • transglutaminase a calcium-independent one obtained from a microorganism is preferably used.
  • the calcium-independent transglutaminase derived from microorganisms include transglutaminase produced by actinomycetes belonging to the genus Streptomyces, and can be obtained according to the method described in Japanese Patent No. 2572716.
  • Commercial products such as “Activa TG-K” and “Activa TG-S” provided by companies and the like can also be used.
  • the content of transglutaminase in the preparation of the present invention is preferably 1 U (unit) to 1,000 U, and more preferably 10 U to 350 U, per 1 g of the preparation of the present invention.
  • glycine contained together with transglutaminase is 2-aminoacetic acid, has the simplest structure among amino acids constituting a protein, and is classified as a nonpolar side chain amino acid.
  • Proline is pyrrolidine-2-carboxylic acid and is a cyclic amino acid.
  • Serine is 2-amino-3-hydroxypropionic acid and is a hydroxy amino acid classified as a polar uncharged side chain amino acid.
  • glycine, proline and serine are each contained in a free form.
  • Glutamate is a salt of 2-aminopentanedioic acid classified as an acidic polar side chain amino acid.
  • Aspartate is a salt of 2-aminobutanedioic acid classified as an acidic polar side chain amino acid.
  • Proline, serine, glutamate and aspartate can be used in any of L-form, D-form and DL-form, preferably L-form and DL-form, and more preferably L-form. It is.
  • glutamate and aspartate in the preparation of the present invention include inorganic bases, organic bases, inorganic acids, salts with organic acids, and salts with amino acids.
  • Examples of the salt with an inorganic base include a salt with an alkali metal such as lithium, sodium and potassium, a salt with an alkaline earth metal such as magnesium and calcium, and an ammonium salt.
  • Examples of the salt with an organic base include a salt with an alkanolamine such as monoethanolamine, diethanolamine and triethanolamine, and a salt with a heterocyclic amine such as morpholine and piperidine.
  • Examples of the salt with inorganic acid include salts with hydrohalic acid (hydrochloric acid, hydrobromic acid, hydroiodic acid, etc.), sulfuric acid, nitric acid, phosphoric acid and the like.
  • salts with organic acids include salts with monocarboxylic acids such as formic acid, acetic acid and propanoic acid; salts with saturated dicarboxylic acids such as oxalic acid, malonic acid, malic acid and succinic acid; maleic acid and fumaric acid A salt with an unsaturated dicarboxylic acid such as citric acid; a salt with a tricarboxylic acid such as citric acid; and a salt with a keto acid such as ⁇ -ketoglutaric acid.
  • a salt with an amino acid a salt with an aliphatic amino acid such as glycine or alanine; a salt with an aromatic amino acid such as phenylalanine; a salt with a basic amino acid such as lysine; an amino acid with a lactam such as pyroglutamic acid Examples include salts.
  • alkali metal salts such as sodium salts are preferably used as glutamate and aspartate.
  • an acidic salt (hydrogen salt) is suitably used as the glutamate and aspartate described above, and these hydrates can also be used.
  • each content of glutamate and aspartate in the preparation of the present invention is a content converted to an anhydride, respectively. expressed.
  • the above-mentioned glycine, proline, serine, glutamate and aspartate are extracted and purified from naturally occurring animals and plants or the like, or chemically synthesized, fermented, enzymatic, or genetically modified. Any of those obtained by the law may be used, but commercially available products provided by each company may be used.
  • the organic acid salt contained together with the transglutaminase is an acid salt of an organic compound, and can be dissolved in a liquid preparation, so long as it is edible and usable for food.
  • Saturated monocarboxylic acid salts such as formic acid, acetic acid and propanoic acid; Unsaturated monocarboxylic acid salts such as sorbic acid; Hydroxy monocarboxylic acid salts such as glycolic acid, lactic acid and glyceric acid; Salts of saturated dicarboxylic acids such as oxalic acid, malonic acid and succinic acid; Salts of unsaturated dicarboxylic acids such as maleic acid and fumaric acid; Salts of hydroxydicarboxylic acids such as malic acid and tartaric acid; Hydroxy such as citric acid and isocitric acid Tricarboxylic acid salts; salts of keto acids such as pyruvic acid, oxaloacetic acid, ⁇ -ketoglutaric acid
  • Aldonic acid salts having about 5 to 6 carbon atoms aldaric acid salts having about 5 to 6 carbon atoms such as glucaric acid, galactaric acid and mannaric acid; carbons such as fructuronic acid, glucuronic acid, galacturonic acid and mannuronic acid
  • a salt of uronic acid having a number of about 5 to 6 is preferably used, and acetate, citrate and gluconate are more preferably used.
  • acetate, citrate and the like are also preferable in that they function as a buffering agent described later.
  • the salt of the organic acid examples include a salt with an alkali metal such as lithium, sodium and potassium, a salt with an alkaline earth metal such as magnesium and calcium, and a salt with an inorganic base such as an ammonium salt; , Salts with alkanolamines such as diethanolamine and triethanolamine, salts with organic bases such as salts with heterocyclic amines such as morpholine and piperidine, alkali metal salts are preferably used, and sodium salts are more preferable. Used. In the preparation of the present invention, not only a normal salt but also an acidic salt (hydrogen salt) is suitably used as the above-mentioned organic acid salt, and these hydrates can also be used. In addition, when a hydrate is used as the organic acid salt, the content of the organic acid salt in the preparation of the present invention is represented by a content converted to an anhydrous product.
  • an alkali metal such as lithium, sodium and potassium
  • an alkaline earth metal such as magnesium and calcium
  • any one extracted from a naturally occurring animal or plant or the like, or obtained by a chemical synthesis method, a fermentation method, an enzyme method, a gene recombination method or the like is used.
  • a commercially available product provided by each company may be used.
  • one or more kinds can be selected and used from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt.
  • one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt contains 5% by weight or more as a total content thereof. The content is preferably 10% by weight or more.
  • the preparation of the present invention includes one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt. The total content is 2% by weight or more.
  • the total content of one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt in the preparation of the present invention is usually 20% by weight or less. This is because if the total content of amino acids or the like exceeds 20% by weight, the stabilizing effect of transglutaminase becomes a plateau, and an effect commensurate with the content of amino acids or the like cannot be expected, which is not economical.
  • the preparation of the present invention is a liquid preparation in which transglutaminase and one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt are dissolved in a solvent.
  • the “liquid formulation” refers to a formulation in the form of a solution at room temperature, and includes a formulation in the form of a viscous liquid.
  • Room temperature means a room temperature defined in the 17th revised Japanese Pharmacopoeia General Rules, that is, 1 ° C. to 30 ° C.
  • water suitable for food production such as purified water, deionized water, and tap water is preferably used.
  • a buffer solution such as an acetate buffer solution or a phosphate buffer solution can also be used as a solvent.
  • the pH of the preparation of the present invention is preferably 4 to 7, more preferably 4 to 6, and further preferably 5 to 6.
  • pH of the formulation of this invention is measured at 20 degreeC by the normal glass electrode method.
  • the pH of the preparation of the present invention can be adjusted using a pH adjuster or a buffer.
  • the pH adjusting agent or buffering agent the pH of a solution containing transglutaminase and the above-described amino acid can be adjusted to a desired range, and any edible one can be used without particular limitation.
  • examples thereof include sodium and sodium dihydrogen phosphate.
  • citric acid, sodium citrate, acetic acid, sodium acetate, phosphoric acid, sodium hydrogen phosphate, sodium dihydrogen phosphate and the like are preferably used.
  • the preparation of the present invention can also be prepared using a citrate buffer solution, an acetate buffer solution, a phosphate buffer solution or the like whose pH is adjusted to 4 to 7 as a solvent.
  • the concentration of various buffering agents in the buffer is preferably about 0.01M to 1M.
  • thickening stabilizers sodium alginate, xanthan gum, sodium carboxymethylcellulose, etc.
  • preservatives sodium benzoate, sodium edetate, potassium sorbate, etc.
  • Antioxidants ascorbic acid, erythorbic acid, etc.
  • other food additives can be contained.
  • the preparation of the present invention comprises transglutaminase and one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt, if necessary, a pH adjusting agent or It can be produced by adding to a solvent such as water together with a buffer or other food additive, and mixing and dissolving.
  • the preparation of the present invention comprises transglutaminase and one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt, if necessary.
  • it can also be produced by adding, mixing and dissolving in a buffer whose pH is preferably adjusted to 4-7.
  • transglutaminase In the preparation of the present invention, the stability of transglutaminase is improved, and it can be stored for a long time under normal storage conditions (for example, refrigerated storage). Therefore, since it is not necessary to dissolve in a solvent at the time of use, the convenience is high, and the possibility of causing microbial contamination during the operation of dissolving in a solvent is reduced.
  • the present invention also provides a method for producing a stable liquid preparation containing transglutaminase (hereinafter also referred to as “the production method of the present invention”).
  • transglutaminase is added to a solvent and dissolved together with one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt. including.
  • the total content in one or more liquid preparations selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt is 5% by weight or more. Yes, and preferably 10% by weight or more.
  • the total content in one or more liquid preparations selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt is 2% by weight or more.
  • transglutaminase On the other hand, if the total content of amino acids and the like exceeds 20% by weight, the stabilizing effect of transglutaminase becomes a plateau, so it is selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt.
  • the total content in one or more liquid preparations is usually 20% by weight or less.
  • the transglutaminase, glycine, proline, serine, glutamate, aspartate and organic acid salt, and the solvent for dissolving them are as described above for the preparation of the present invention.
  • the pH of the liquid preparation is preferably controlled to 4 to 7, more preferably 4 to 6, by using a pH adjusting agent or buffer, or by using a buffer as a solvent. More preferably, it is controlled to 5-6.
  • the pH adjusting agent or buffer and buffer, and the pH measurement method are as described above for the preparation of the present invention.
  • other food additives such as a pH adjuster or a buffer, for example, a thickening stabilizer, a preservative, an antioxidant, etc. can be added within the range not impairing the characteristics of the present invention. .
  • Such other food additives are also as described above.
  • transglutaminase is stabilized, and can be stored for a long period of time under normal storage conditions (for example, refrigerated storage), providing a highly convenient liquid formulation that does not need to be dissolved in a solvent during use can do.
  • the present invention provides a method for stabilizing transglutaminase in a liquid preparation (hereinafter, also referred to as “stabilization method of the present invention” in the present specification).
  • one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt are added to a liquid preparation containing transglutaminase. It contains including so that total content may be 5 weight% or more.
  • the total content of one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt is preferably 10% by weight or more. is there.
  • the total content of one or more selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt is 2 % By weight or more.
  • transglutaminase If the total content of amino acids and the like exceeds 20% by weight, the stabilizing effect of transglutaminase becomes a plateau, so it is selected from the group consisting of glycine, proline, serine, glutamate, aspartate and organic acid salt.
  • the total content in one or more liquid preparations is usually 20% by weight or less.
  • the transglutaminase, glycine, proline, serine, glutamate, aspartate and organic acid salt, and the solvent used in the liquid preparation are as described above for the preparation of the present invention.
  • the pH of the liquid preparation containing transglutaminase is preferably controlled to 4 to 7 by using a pH adjuster or buffer, or by using a buffer as a solvent. More preferably, it is controlled to 4-6, and more preferably 5-6.
  • the pH adjusting agent or buffer and buffer, and the pH measurement method are as described above for the preparation of the present invention.
  • other food additives such as a pH adjuster or a buffer, for example, a thickening stabilizer, a preservative, an antioxidant, etc. may be added as long as the characteristics of the present invention are not impaired. it can.
  • Such other food additives are as described above for the preparation of the present invention.
  • the transglutaminase in the liquid preparation is stabilized by the stabilization method of the present invention, it can be stored for a long time under normal storage conditions (for example, refrigerated storage) and does not need to be dissolved in a solvent at the time of use.
  • a highly liquid preparation can be provided.
  • the present invention provides a food to which the preparation of the present invention is added (hereinafter also referred to as “the food of the present invention”).
  • the food of the present invention is preferably processed meat products (for example, processed products of salted meat such as ham and bacon; processed meat products such as sausages, hamburgers, meatballs, shumai, gyoza, meat buns, meatballs, and meat cutlets)
  • Processed fishery products for example, fish sausage, kamaboko, chikuwa, fried sweet potato, hampen, tsumire, shrimp dumpling, etc.) Rice noodles, etc.), noodles (eg, udon, pasta, Japanese noodles, Chinese noodles, fried noodles, noodles such as instant noodles that have undergone a frying process and a drying process, dumplings and barley skin), flour (eg, wheat flour, barley flour) Corn flour, buckwheat flour, rye flour, oat flour, millet flour, pea flour, soybean flour, etc.) and processed foods,
  • the addition amount of the preparation of the present invention in the food of the present invention can be appropriately set according to the form of the food of the present invention, the type of raw materials contained in the food, the processing means, etc. It is preferably added so that the value is 0.00001U to 1000U, more preferably 0.0001U to 100U, and further preferably 0.001U to 10U. preferable.
  • the food of the present invention can be produced according to a general food production method by adding a general food additive to a food material such as meat and the preparation of the present invention as necessary.
  • a stabilized transglutaminase acts on a food material such as meat to provide a food having an improved texture.
  • Example 1 Evaluation of stabilizing effect of transglutaminase The stability of transglutaminase in the liquid preparations of Examples 1 to 5 and Comparative Example 1 was evaluated by an accelerated test by high-temperature storage as follows. Each liquid formulation of Examples 1 to 5 and Comparative Example 1 was stored at 4 ° C. and 44 ° C. for 24 hours, and the transglutaminase activity in each liquid formulation was measured by the hydroxamate method described above. A liquid preparation in which only transglutaminase was dissolved in a phosphate buffer was used as a control and treated in the same manner. The stability of transglutaminase in each liquid formulation is shown in Table 1 and FIG. 1 in terms of the transglutaminase activity when stored at 44 ° C. and the residual rate (%) relative to the transglutaminase activity when stored at 4 ° C. Indicated.
  • the residual activity of transglutaminase in the control was 62%.
  • a high transglutaminase activity remaining rate of about 90% was observed.
  • the activity remaining rate of transglutaminase was 66%, which was similar to the control.
  • Each liquid formulation of Examples 1-1 to 1-3 and Comparative Example 2 was stored at 4 ° C. and 44 ° C. for 24 hours, and the transglutaminase activity in each liquid formulation was measured by the hydroxamate method described above.
  • the liquid preparation prepared in the same manner without adding glycine was treated in the same manner as a control.
  • FIG. 2 shows the transglutaminase activity when each liquid preparation was stored at 44 ° C., and the residual rate (%) relative to the transglutaminase activity when stored at 4 ° C.
  • Each liquid formulation of Examples 2-1 to 2-4 and Comparative Example 3 was stored at 4 ° C. and 44 ° C. for 24 hours, and the transglutaminase activity in each liquid formulation was measured by the hydroxamate method described above.
  • a liquid preparation prepared in the same manner without adding proline was treated in the same manner as a control.
  • FIG. 3 shows the transglutaminase activity when each liquid preparation was stored at 44 ° C., and the residual rate (%) relative to the transglutaminase activity when stored at 4 ° C.
  • Each liquid formulation of Examples 3-1 to 3-3 and Comparative Example 4 was stored at 4 ° C. and 44 ° C. for 24 hours, and the transglutaminase activity in each liquid formulation was measured by the hydroxamate method described above.
  • the liquid preparation prepared in the same manner without adding serine was treated in the same manner as a control.
  • FIG. 4 shows the transglutaminase activity when each liquid preparation was stored at 44 ° C., and the residual rate (%) relative to the transglutaminase activity when stored at 4 ° C.
  • Each liquid formulation of Examples 4-1 to 4-4 and Comparative Example 5 was stored at 4 ° C. and 44 ° C. for 24 hours, and the transglutaminase activity in each liquid formulation was measured by the hydroxamate method described above.
  • a liquid preparation prepared in the same manner without adding sodium glutamate was treated in the same manner as a control.
  • FIG. 5 shows the transglutaminase activity when each liquid preparation was stored at 44 ° C., and the residual rate (%) relative to the transglutaminase activity when stored at 4 ° C.
  • Each sample in the glycine-added group and the glycine-free group was stored at 4 ° C. and 44 ° C. for 24 hours, and the transglutaminase activity in each liquid formulation was measured by the hydroxamate method described above, and the results are shown in FIG. It was.
  • transglutaminase is also stabilized by the organic acid salts sodium acetate, sodium gluconate and sodium citrate, and the content of the organic acid salt in the liquid preparation is 10% by weight. %, It was shown that transglutaminase is well stabilized.
  • a liquid preparation of transglutaminase having improved stability of transglutaminase can be provided.
  • the liquid preparation of the present invention does not need to dissolve transglutaminase in a solvent at the time of use, is excellent in convenience, and is less likely to cause microbial contamination. It is also suitable for use in the food field.
  • the above-described liquid preparation of the present invention can be added to provide a food containing a food material such as meat to which transglutaminase having improved stability has acted.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicinal Preparation (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne une préparation liquide qui contient une transglutaminase et un ou plusieurs membres choisis dans le groupe constitué par la glycine, la proline, la sérine, un sel d'acide glutamique, un sel d'acide aspartique et un sel d'acide organique, où la quantité totale du ou des membres choisis dans le groupe constitué par la glycine, la proline, la sérine, un sel d'acide glutamique, un sel d'acide aspartique et un sel d'acide organique est de 2 % en poids ou plus ou de 5 % en poids ou plus. Une préparation liquide ayant une stabilité de transglutaminase améliorée et qui est facile à utiliser dans le domaine de l'industrie alimentaire est ainsi obtenue.
PCT/JP2019/012142 2018-03-23 2019-03-22 Préparation liquide contenant une transglutaminase WO2019182123A1 (fr)

Priority Applications (3)

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EP19771166.6A EP3770254A4 (fr) 2018-03-23 2019-03-22 Préparation liquide contenant une transglutaminase
JP2020507936A JP7501357B2 (ja) 2018-03-23 2019-03-22 トランスグルタミナーゼを含有する液体製剤
JP2023186015A JP2024012430A (ja) 2018-03-23 2023-10-30 トランスグルタミナーゼを含有する液体製剤

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JP2018057185 2018-03-23

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WO2023058616A1 (fr) 2021-10-04 2023-04-13 天野エンザイム株式会社 Préparation enzymatique de transglutaminase liquide

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JPS55145615A (en) * 1979-04-25 1980-11-13 Behringwerke Ag Blood coagulation factor and its manufacture
JPS6244079B2 (fr) 1979-11-01 1987-09-18 Enu Eru Chem Inc
JPS6427471A (en) 1987-03-04 1989-01-30 Ajinomoto Kk Novel enzyme and production of protein gelatinized product using said enzyme
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Publication number Priority date Publication date Assignee Title
WO2023058616A1 (fr) 2021-10-04 2023-04-13 天野エンザイム株式会社 Préparation enzymatique de transglutaminase liquide

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JPWO2019182123A1 (ja) 2021-04-08

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